Thursday, January 12, 2006
Meatbomb Squad: EMPANADAS, BABY!
Well I’ve wanted to get something else up here but I’ve been too busy lately to develop much content so I’m putting aside a few half-finished essays and making good with the empanadas. These are pockets of savory stewed meat and onion that my sister in law Andie makes for us according to a traditional family recipe. This year Andie showed up for NYE celebrations with all the empanada-fixin’s in store, so I tried to document the event and now I can ruin your newly-resolved dietary discipline with these shocking, unexpurgated photos. Warning!! Crusty meatpockets ahead!
As with all old family recipes, the first thing is to get an old family. In this case it’s the Palamins, and Andie’s mom kicked in with the savory meat filling. I don’t know what-all went into this, but it’s amazing.
Then, get Andie. Here we see her just starting to mash an egg -
into some flour.
She mixes it
and kneads it
till it’s elastic and consistent (much like myself). Then she cuts off little chunks - a little bigger than a golf ball - and rolls them out.
She fills them with meat and a piece of hard-boiled egg
and folds them into a tringle shape, pinching the dough shut at the edges.
They’re painted with egg, and then baked.
Cool briefly on racks, then scarf uncontrollably.
There is no photographic evidence beyond this point. Rest assured, they were delicious. I’ll have something more substantial to post sometime soon. And if it’s more substantial than one of these meatbombs, you know you’re gonna need a seltzer with that.
